Description

Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, raisins, cheese, and a spiced piloncillo syrup. Often served during Lent, it’s a sweet, comforting dessert rich in flavor and history.

Ingredients

Units Scale

6 cups bolillo bread, cut into 1-inch cubes (stale or day-old bread preferred)
1 1/2 cups brown sugar or piloncillo, chopped
2 cups water
1 cinnamon stick
3 whole cloves
1/4 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped pecans or peanuts
1/2 cup shredded or crumbled cheese (such as queso fresco or mild cheddar)
2 tablespoons butter (for greasing dish)

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Instructions

Preheat oven to 350°F (175°C). Grease a baking dish with butter.
Spread bread cubes on a baking sheet and toast in the oven for 10–15 minutes, or until golden and slightly crispy. Set aside.
In a saucepan, combine brown sugar or piloncillo, water, cinnamon stick, cloves, and nutmeg. Bring to a boil, then simmer for 10 minutes until syrup thickens slightly. Strain to remove whole spices.
In the greased baking dish, layer half the toasted bread, then sprinkle with half the raisins, nuts, and cheese. Repeat with remaining ingredients.
Slowly pour the warm syrup evenly over the layers, pressing down lightly to help the bread absorb the liquid.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until the top is golden and bubbly.
Let cool slightly before serving warm or at room temperature.

Notes

Customize with coconut, banana slices, or other dried fruits.
Use day-old bolillo or French bread for the best texture.
Traditionally served during Lent but delicious any time of year.

Nutrition

Serving Size: 1/8 of recipe
Calories: 290
Sugar: 25g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg